Getting Organized
In my last blog I spoke of a friend who thought she had her food expenses in hand. She was aware of the effects of the drought on prices and had allowed for them, but not for the implications should The Farm Bill not be renewed in Sept. Having three children, if milk were to go to $10.00 per gal. and related dairy products skyrocket in sympathy, she faces a major increase in expenses right there. Another blow was her reduced paycheck due to the Fiscal Cliff agreement. Facing higher prices with less money inspired her to get an overview of her expenses and, if not commit to a set budget, at least find areas to cut back. I’m sure there are many others in the same boat as my friend and reaching the same conclusion.
Putting your food dollar on a diet is similar to dieting to lose weight. The first move is to pinpoint the trouble spots. Just as a dieter writes down everything eaten, the shopper keeps track of expenses. The easiest way is to keep all receipts for at least a week. This includes not just the primary shopper, but anyone who may have offered to pick up an ingredient or done an S.O.S. run for a forgotten one. Note in particular these last receipts, because they’re usually from a convenience store and you’ll see you’re paying a higher price for the “convenience.” Avoiding these errands is one easy way to save a few bucks.
At the end of a week, or better two, study all the receipts and look for a pattern. Chances are you’ll find one composed of products you can cut back on buying. Perhaps it will be sweets, or snacks, or most economical of all, prepared foods—things you can make yourself for considerably less. This is especially true of pasta products. My friend found that she was spending a lot more than she thought on snacks. Not only did she cut back on the amounts she was buying, for the good of the family, but she realized a Dollar Store next to the supermarket carried many of the items she usually bought at less than half the price, with the same expiration dates. She also discovered that they offered substantial savings on frozen vegetables, condiments, herbs and spices. Within the first week, she saved enough to splurge on steak for this weekend. The only hitch here is to make sure the dollar store really does price everything at a dollar. Several have the word in their name, but actually price items equal to or even higher than a supermarket.
Studying the receipts might give you insight into other problem areas too. Maybe you’re prone to duplications or buying things “in case of…” or, like many of us, you’re a victim of impulse. All these trends will be visible from the receipts and can be easily corrected. First draw up a menu for each week, then compile a list of every ingredient you’ll need. Check the list against your supplies and cross off those you have. Keep the list with you when you shop to avoid duplications and stick to it to avoid impulse purchases.
A handful of blackberries a day may result generic tadalafil india http://amerikabulteni.com/2013/10/04/abd-neden-kepenk-kapatti-iste-dunya-medyasina-gore-bazi-sebepler/ in painful and prolonged erection. When the erection is not achieved on desired time, intercourse turns as frustrating moment for both men and best buy on viagra http://amerikabulteni.com/2011/10/18/video-bill-clinton-kendi-vakfiyla-dalga-gecen-videosuyla-kirip-geciriyor/ the women. Retrograde ejaculation may cause by a variation of stuffs, counting: o past surgeries o diabetes o spinal wounds o various medications, predominantly those recommended for engorged prostate o generic viagra on line Spinal cord damages may also origin with absolute dearth of ejaculation. Very less percent of men who is suffering from disfuncion erectile go to clinics for medical help. buy cheap sildenafil Another way to cut back on food bills is to regulate your marketing habits. Schedule time to do all your shopping for the week in one trip, stick to the list and try to limit yourself to just one market. It sounds hard, but it only takes three weeks to form a habit and this is a money saving habit you’ll also enjoy because it frees your time. In one friend’s situation, their favorite market is on her commute, but the one carrying special products they need for a child with allergies is close to his office. They now make detailed lists for each. No more “playing it by ear” and restrict their trips to one each per week.
The saying:” He travels fastest who travels alone” really applies to food shopping. Try to leave the week’s marketing to one person, and, if possible, that person should go to the store without distracting companions, especially, whenever possible, without children. They’re the champs at impulse buying! Try not to converse much with other shoppers or store personnel, except to ask specific questions. Many a purchase springs from a casual suggestion to try a product. Above all, set aside time in your schedule for the week’s shopping. Experience should tell you the amount you need. Make sure it’s enough to get everything in an orderly manner, but not enough to allow for browsing. That’s another impulse trap!
As I explain in my introduction to this blog, my experience is as owner –operator of a personal chef service. For those who may be unfamiliar with this service, rather than just one client, we provide a contracted number of meals in advance, most of them frozen, for several clients. We set the menus with a client, and on an appointed day, we shop, arrive at the client’s home with the food and any equipment we will need and proceed to prepare multiple servings of several entrees, usually enough to feed the family for a month. Scheduling is tight. There isn’t time to browse in the market, to shop in different stores or to run out and buy an item you’ve forgotten. You have to get it right in one trip. Once I mastered these buying habits in my professional life, I decided to apply them to my personal food shopping and was pleased that I cut expenses and really saved time.
Perhaps the most important consideration is the monetary one. Once the menu is set with a client, a price is quoted and the chef is contractually bound. That chef had better be well informed as to current market prices to be able to assure the client of consistently high quality and meet his or her own bottom line. The same principle holds true of managing on a food budget. You make a contract with yourself to keep your expenses within certain limits. The most valuable tool you have to be able to do this is information. You have to know the products, their current fair market value and the choices offered within each category. This isn’t hard once you get the hang of it. I’ll explain the basics in my next blog. See you then!
